Chill Out: The Importance of Cold Temperatures in Food Safety Lesson 8 Chill Out: The Importance of Cold Temperatures in Food Safety

Activity: How Long Does It Take to Chill Food? Gravy at 197°F Refrigerator Room temperature Ice Bath

Importance of Cold Temperatures Stop Bacteria COLD Cold temperatures stop or severely limit pathogen growth. Bacteria do not grow at freezer temperatures (however, they can survive freezing and will begin to grow when the temperature rises). Some pathogens cannot grow at refrigerator temperatures; others can grow very slowly.

Importance of Cold Temperatures Temperature is critical during: Thawing Holding Preparation Cooling hot foods Transporting of PHF

Importance of Cold Temperatures Improper cooling is implicated in foodborne illness outbreaks. Particularly important when large quantities of food are cooled. Recall Linda’s account of botulism from a baked potato that was not cooled, but held at room temperature too long Keep in mind the spore-forming ability of some pathogens.

Common Errors in Temperature Handling of Food Thawing of frozen food at room temperature Potentially hazardous food in the Danger Zone Slow cooling of hot foods

Song Activity: Don’t Get Sicky Wit It Haha, aha, What, what, what, what On your mark ready set let's go Got a PHD better listen to me If you don't watch out its RIP Careful with your food, don't get sicky wit it Hey that's it take a look at the stats From CDC they're some pretty smart cats Each year in the states lots of folks be illin‘ CDC says 'bout 76 million Burgers, chicken, part of our nutrition If you don't know what you're doin you might need a mortician Little tiny bugs; the eye can't see Salmonella, clostridium, and one called E. Coli they're all bacteria Like listeria you'll feel inferior Those bugs'll do a number on your interior Careful with your food, don't get sicky wit it

Don’t Get Sicky Wit It Chorus: Na na na na na nana, na na na na nana

Don’t Get Sicky Wit It You don't wanna get sick, you know that's true Let the E. coli Elvis tell ya what you can do Follow what I say hey it ain't so hard And you won be needin' no get well card When you're bakin' some chicken or frying some meat Gotta cook it long enough and use enough heat To kill the bugs, nuke 'em all the way through Gotta get to them before they get you Chill it in the fridge till it's time to prepare When it's rare, beware, handle it with care Take the time to separate don't contaminate, or use the same plate With your other food you might mix the juices And give bacteria excuses To cause some digestive abuses Careful with your food, don't get sicky wit it

Don’t Get Sicky Wit It Chorus: Na na na na na nana, na na na na nana

Don’t Get Sicky Wit It Remember these tips for sanitation Else you'll need hospitalization If its leftover, you got the power To get it in the fridge within two hour Wash the counter with soap and water When you're done with that then you oughta Do the same with your hands, 20 seconds is the plan Careful with your food, don't get sicky wit it That'll help you out when you cook at home But what should you do when you're on the roam? Fast food, eatin' out, BK or Mickey D's Keep a lookout for McColi with cheese Open up your burger, take a look inside If it's pink, raise a stink, bring it back, you could'a died Woman or man gotta do what you can Careful with your food, don't get sicky wit it

Don’t Get Sicky Wit It Chorus: Na na na na na nana, na na na na nana

Thawing Potentially Hazardous Foods Refrigerator Running potable water As part of the cooking process

1. Thawing in the Refrigerator Allow adequate time—think ahead Time depends on amount, shape, and water content A rule of thumb—5 hours per pound of meat

2. Thawing Under Potable Running Water 70°F or cooler Takes less time 3 pounds of meat— 3-4 hours

3. Thawing as part of the Cooking Process Continuously cooking from a frozen state until reaches required temperature. If thawed in microwave oven, must be cooked immediately.

Holding Potentially Hazardous Foods (PHFs) The Idaho Food Code requires PHF be held at: above 135ºF (hot holding) below 41ºF (cold holding) If PHF are between 41ºF and 135ºF for more than 4 hours, they must be discarded. PHF held refrigerated more than 24 hours must be date marked.

Cooling Requirements for PHF Foods The Idaho Food Code requires potentially hazardous be cooled from: 135ºF to 70°F within 2 hours 70°F to 41ºF within an additional 4 hours 6 hours total (2-stage cooling) °F Hours

Techniques for Safe Cooling Ice bath or ice wand Cold water bath—if ice is not available Shallow pans vs

Container Size Affects Cooling Time How long to cool water from 135°F to 41°F under refrigeration?

Show Video Clip: Chilling Review Source: Preventing Foodborne Illness, Colorado Department of Public Health and Environment, June 1999.

Food Service Refrigeration Items are too closely spaced for air circulation. Items are spaced properly for air circulation.

Understanding Check! Why do temperatures of potentially hazardous foods require careful control? To reduce growth of pathogenic bacteria. Name three methods to properly thaw foods. In the refrigerator Under cold (<70°F) running water As part of the cooking process

Understanding Check! How long can PHF be held at room temperature? 4 hours The temperature for cold holding of PHF is ___°F or below. 41°F If PHF are held refrigerated for longer than 24 hours, they must be marked with ___. The date the PHF must be used by, within 7 days.

Understanding Check! Describe the two stage cooling process. Cool from 135° to 70°F within 2 hours and from 70° to 41°F within 4 more hours. How do you load a refrigerator or freezer? Allow space around items so air can circulate. Do not overload with hot foods.